Make a meringue mixture of ten eggs as before, put one half of the
mixture into a paper horn, (or cornet,) cut a piece of the bottom with a
knife to leave a hole as large as the tip of your little finger, press
the mixture through it upon sheets of white paper, into pieces as large
round as a five-shilling piece, sprinkle them over with grated
chocolate and powdered sugar mixed, put the remainder of the mixture
into another paper horn, cut a hole at the bottom smaller than in the
last, and press the mixture through it upon paper, into pieces an inch
and a half in length, and thicker at one end than the other, commencing
at the small end to form the stalk of a mushroom, sift a little sugar
over, place them upon a board, with those you first laid out, put in a
slow oven, when the smaller ones are perfectly dried take them off the
papers, stick two together, dip the thick end in white of egg and then
into grated chocolate, take out the larger ones, remove them from the
paper by wetting it at the back, then stick the smaller ones into them,
thus forming mushrooms, dry in the screen and use them for garniture
where directed.